CASSEROLES FOR A CROWD RECIPES

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CASSEROLE FOR A CROWD RECIPE: HOW TO MAKE IT



Casserole for a Crowd Recipe: How to Make It image

All five of our children and six grandchildren expect me to serve this casserole when they visit. It makes just the right amount for our growing family.—Fran Huettner, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 14 servings.

Number Of Ingredients 14

2 pounds ground beef
1 large onion, chopped
8 ounces wide egg noodles, cooked and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) peas, drained
1 can (8 ounces) mushroom stems and pieces, drained
4 cups shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/4 cups whole milk
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a greased roasting pan. Stir in the noodles, corn, peas and mushrooms., In a large saucepan, combine 2-1/2 cups cheese with the remaining ingredients. Cook and stir over low heat until cheese is melted. Pour over noodle mixture and mix well. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CASSEROLE FOR A CROWD RECIPE - FOOD.COM



Casserole for a Crowd Recipe - Food.com image

This is a wonderful-tasting casserole, and very easy to put together, you really just mix and bake...great for pot lucks and buffets, or for just at any time.

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8-10 serving(s)

Number Of Ingredients 14

1 (14 ounce) can chow mein-style vegetables
1 (16 ounce) can french-style green beans
1 (16 ounce) can peas
1 (14 1/2 ounce) can cut asparagus
1 (2 ounce) jar pimentos
1 (8 ounce) jar sliced water chestnuts
1 (2 ounce) package sliced almonds
3 hard-boiled eggs
2 -3 cloves fresh minced garlic
8 ounces cheddar cheese, grated (or more if desired)
2 (10 1/2 ounce) cans cream of mushroom soup, undiluted
1 1/2 cups crushed saltine crackers (or 1 stack crushed)
1/2 cup butter or 1/2 cup margarine, melted
1 (3 -6 ounce) can French fried onion rings

Steps:

  • Set oven to 350 degrees.
  • Grease a 9" x 13" baking pan.
  • Drain veggies well.
  • In a bowl, lightly mix the veggies with almonds, eggs, seasonings, cheese and soup.
  • Transfer the mixture to prepared baking pan.
  • Combine the crushed crackers with melted butter; sprinkle over the vegetable/casserole mixture.
  • Bake for 25-30 minutes, or until bubbly.
  • Top with onion rings the last 20 minutes of baking time.

Nutrition Facts : Calories 497.3, FatContent 32.7, SaturatedFatContent 15.5, CholesterolContent 139.8, SodiumContent 919.6, CarbohydrateContent 35, FiberContent 7.9, SugarContent 7.5, ProteinContent 19

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